Crispy Chicken with Charred Lemon & Herb Oil
Ingredients
- 4chicken breast (about 6 ounces each)
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 3 tablespoonolive oil
- 2lemon
- 4 clovegarlic
- ¼ cupfresh parsley
- 2 teaspoonfresh thyme
- ¼ teaspoonred pepper flakes
Prep
- 01
Pat 4 chicken breasts dry and season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- 02
Mince 4 garlic cloves.
- 03
Chop 1/4 cup fresh parsley.
Method
- 01
Pat 4 chicken breasts dry and season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- 03
Add chicken and cook 6-7 minutes per side, until golden and the internal temperature reaches 165°F. Transfer to a plate.
- 04
While chicken rests, halve 2 lemons and place them cut-side down in the same skillet over medium-high heat for 2-3 minutes until charred, then set aside.
- 05
In the empty skillet, warm remaining 1 tablespoon olive oil over low heat. Add 4 minced garlic cloves and cook 1 minute until fragrant (don't let it brown).
- 06
Remove from heat and stir in a pinch of red pepper flakes, 2 teaspoons fresh thyme, and chopped fresh parsley.
- 07
Drizzle the herb oil over chicken, squeeze charred lemon juice over the top, and serve with the charred lemon halves.
Spice Tips
For more heat, increase the red pepper flakes to 1/2 teaspoon. A tiny pinch of smoked paprika adds depth. If you like brightness, add a squeeze of fresh lemon juice at the table.
For a side, serve with sautéed green beans, arugula salad, or crusty bread to soak up the herb oil.